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Honey Mustard Chicken & Potato Bake

Honey Mustard Chicken & Potato Bake

We love when meals look super impressive but in reality are one of the easiest dishes to create. With just 5 ingredients and the oven doing the hard work this meal is great midweek or for those ‘bring a dish’ get togethers!

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Preparation Time:
15 minutes
Cooking Time:
40–45 minutes


500g skinless chicken thigh fillets
1 leek, washed and sliced
1/2 cup dry white wine
500g jar HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce
400g red potatoes, thinly sliced
Honey Mustard Chicken & Potato Bake


  • Preheat oven to 180°C (fan assisted). Cut chicken into 2–3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.
  • Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).
  • Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40–45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.
  • Tip!

    This recipe gets the Healthy Pick for Main Meals.Potatoes need to be thinly sliced – a mandoline is a great kitchen gadget to use. If the potatoes are too thick, cooking time will need to be increased.Omit the wine if wished.

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